material：
Flour 500g
seasoning：
350 grams of water, 4 grams of salt, 5 grams of yeast powder, 2 grams of soda powder, salad oil
1.Frying material: 500 grams of regular flour, 335 grams of fresh water (for dough) + 15 grams (for soda), 4 grams of salt, 5 grams of instant dry yeast powder, 2 grams of baking soda, and 20 grams of cooking oil.
2.Put the flour and dissolved yeast together, add water one by one, knead the middle flour and water after adding it once, and then add water until it can be kneaded into a smooth dough. Cover the container with a lid or pot.
3.After fermenting twice as much, use chopsticks to stir the air in the dough out
4.Combine 20 grams of edible oil and dough and knead it to make it crispy and sticky.
5.Continue to cover the basin or lid for 40 minutes
6.Mix baking soda and 15 grams of fresh water into sparkling water. Hold your fist in your right hand and dip the soda into your dough.
7.Knead the dough and cover the container to ferment twice as big
8.Take out the air with the palm of your hand, and the oil dough is ready
9.With the rolling pin by hand, dip it into oil, and turn the dough into a rectangle about half a centimeter tall and one finger long (the length of the middle finger, because the pot in the house is small, too long to fit)
10.Pour half a pot of oil into the pan and heat over medium heat. Apply oil to hands and cut the dough into two fingers wide
12.Stick some oil on the chopsticks and press down from the middle to make a fritter
13.Wait until the oil is 70% hot, slowly extend the fritters into the pan and fry them. After waiting for it to float, after using a pair of chopsticks, he gently flipped the fritters from one side and continued to fry it. When the fritters are basically shaped, they must be turned to prevent it from being fried and pasted. Wait until the fritters become golden and the swelling is great enough to remove them.